Baked Honey Mustard Chicken with Onion and Rosemary (Print-Friendly Version)
Three mustard styles combine with honey for chicken baked over softened onion. Wholegrain mustard contributes seeds, while Dijon and yellow mustard distribute through the sauce. Choose either the listed breasts or thighs and check their actual thickness rather than expecting both cuts to finish at the same minute.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 -
4 to 5 (8 oz each) boneless skinless chicken breasts or 6 boneless skinless chicken thighs
02 -
1/4 cup whole grain mustard
03 -
2 Tbsp dijon mustard
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2 Tbsp yellow mustard
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1/4 cup + 2 Tbsp honey
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2 Tbsp olive oil, divided
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Salt and freshly ground black pepper, to taste
08 -
1 cup chopped yellow onion
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1 Tbsp minced garlic (approx. 3 cloves)
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4 small sprigs fresh rosemary
# How to Make It:
01 -
Heat the oven to 375°F and prepare a 9-by-13-inch baking dish;
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whisk all three mustards with the full measured honey and one tablespoon oil.
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Heat the other tablespoon oil, soften onion until golden and add garlic briefly, then spread in the dish. Season similarly sized chicken pieces and arrange over the onion without stacking.
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Coat with the mustard mixture and tuck rosemary sprigs between pieces.
05 -
Bake about 25–30 minutes as a first check, continuing until every thick center reaches 165°F; tent if the sauce darkens, remove woody stems and spoon cooked sauce over the chicken to serve.
# Extra Suggestions:
01 -
The quarter cup plus two tablespoons is six tablespoons total.